Tired of turkey? Ham it up!
Posted: November 30, 2017 at 12:30 p.m.
Updated: November 30, 2017 at 2:09 p.m.
Chef John's Ham and Potato Soup
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional)
1. Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
2. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
3. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
4. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Cheesy Ham and Hash Brown Casserole
1 (32 ounce) package frozen hash brown potatoes
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
4 ounces cubed cooked ham
2 tablespoons ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon capers with juice
2 teaspoons prepared mustard
2 teaspoons finely chopped onion
1 pinch minced garlic
Place ham, ranch dressing, capers, mustard, onion, and garlic in a food processor; process mixture to your desired consistency.NAN Dining Guide Spotlight on 11/30/2017